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Blueberry Crumb Pie

Here's a scrumptious version of a blueberry dessert sure to please anyone!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: blueberry, Blueberry Crumb, Dessert, Pies

Ingredients

Pie Crust:

  • 1-1/4 c All Purpose flour
  • 1/4 t salt
  • 1/2 t sugar
  • 1/2 c butter
  • 2 T ice water
  • 1 egg white beaten frothy - to brush on pie shell BEFORE adding filling

Filling:

  • 6 c fresh/frozen blueberries
  • 3/4 c granulated sugar
  • 6 T Instant Tapioca, finely ground
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t cardamom
  • 2 T fresh lemon juice
  • 1 T lemon zest from 1 lemon

Crumb Topping

  • 1/2 c unsalted butter-melted- cooled slightly
  • 1/3 c dark brown sugar
  • 1/3 c granulated sugar
  • 3/4 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cardamom
  • 1-3/4 c cake flour

Instructions

Pie Crust:

  • Combine the flour, salt and sugar.
  • Grate the butter, a little at a time over the flour mixture and toss. Repeat until all butter is grated.
  • Rub the butter into the flour mixture until it appears shaggy.
  • Make a small well in the middle and add the ice water.
  • Stir with a wooden spoon to pull mixture together. Then press mixture into the sides of the bowl to form a dough ball.
  • Wrap dough in plastic and chill for about an hour before rolling out.
  • On a lightly floured surface, roll out the dough to a 12-13" circle. Flour top and fold into quarters. Place center point into center of pan that has been sprayed with Baker's Joy or another non-stick spray. Unfold and gently allow crust to fall into place without stretching it. Let the excess overhang the edges and trim off anything over an inch.
  • Tuck overhanging crust under edge of pie pan and crimp with fingers, press edges with a fork, or use a spoon and gently press crust against the edges of the pie pan(shown in post).
  • Beat an egg white till frothy and brush it onto the edges and interior pie shell liberally. Chill in fridge for at least 15 minutes. Now would probably be a good time to preheat oven and crumble the topping.

Crumb Topping:

  • Whisk together the sugars and spices.
  • Pour in the melted/cooled butter and blend together.
  • Sprinkle the flour over the mixture and combine with a rubber spatula until no sign of the flour is visible. Chill in the fridge for about 15 minutes.
  • Remove from fridge and crumble between your fingers before adding on top of the pie filling.

Blueberry Pie Filling:

  • Mix blueberries with lemon juice in medium saucepan.
  • Blend sugars and spices together. Rub lemon zest into the sugar mixture and add to the saucepan with the tapioca. Stir to distribute equally.
  • Bring to a low boil, stirring frequently until thickened, about 15-20 minutes. If using frozen berries, the process may take a few more minutes. Be patient.
  • Once thickened to a jam-like consistency, take saucepan off the heat and allow to cool down. Once pie crust is prepped (see above), add the cooled filling.

Finishing:

  • Place rimmed baking sheet in oven while it preheats.
  • Pour and level out pie filling into CHILLED pie shell.
  • Place crumble oround the outer edges first and work your way inwards towards the center. Fill in extra crumble as needed to cover filling.....and yes I use ALL of it !
  • Remove baking sheet from the oven once it has preheated and place pie onto it. The pie crust will start to bake as soon it touches the hot baking sheet. This process helps quickly seal the crust and prevent sogginess once cooled after baking.
  • Bake at 375°F for 45 minutes. Place on a cooling rack to cool to room temperature.
  • You may choose to refrigerate it AFTER it has completely cooled.